Sourdough Beignets
Serves 60
Directions
- 1Add 100 grams of sweet active starter, 133 grams of water, 1 egg, 50 grams of sugar, 142 grams of evaporated milk, 1 teaspoon of vanilla extract, and 45 grams of melted butter into a mixing bowl.
- 2Add 100 grams of sweet active starter, 133 grams of water, 1 egg, 50 grams of sugar, 142 grams of evaporated milk, 1 teaspoon of vanilla extract, and 45 grams of melted butter into a mixing bowl.
- 3Add 100 grams of sweet active starter, 133 grams of water, 1 egg, 50 grams of sugar, 142 grams of evaporated milk, 1 teaspoon of vanilla extract, and 45 grams of melted butter into a mixing bowl.
- 4Mix the ingredients well.
- 5Mix the ingredients well.
- 6Mix the ingredients well.
- 7Add 400 grams of flour and half a teaspoon of salt to the mixture.
- 8Add 400 grams of flour and half a teaspoon of salt to the mixture.
- 9Add 400 grams of flour and half a teaspoon of salt to the mixture.
- 10Knead the dough for about 10 minutes using your hands or a KitchenAid mixer with a dough hook on low speed.
- 11Knead the dough for about 10 minutes using your hands or a KitchenAid mixer with a dough hook on low speed.
- 12Knead the dough for about 10 minutes using your hands or a KitchenAid mixer with a dough hook on low speed.
- 13Transfer the dough to another bowl.
- 14Transfer the dough to another bowl.
- 15Transfer the dough to another bowl.
- 16Cover the bowl with plastic wrap and leave it on the counter overnight.
- 17Cover the bowl with plastic wrap and leave it on the counter overnight.
- 18Cover the bowl with plastic wrap and leave it on the counter overnight.
- 19The next day, generously flour your counter.
- 20The next day, generously flour your counter.
- 21The next day, generously flour your counter.
- 22Transfer the dough onto the floured counter.
- 23Transfer the dough onto the floured counter.
- 24Transfer the dough onto the floured counter.
- 25Using a rolling pin, roll out your dough to about a quarter-inch thick.
- 26Using a rolling pin, roll out your dough to about a quarter-inch thick.
- 27Using a rolling pin, roll out your dough to about a quarter-inch thick.
- 28Cut the dough into approximately 2-inch squares using a dough scraper.
- 29Cut the dough into approximately 2-inch squares using a dough scraper.
- 30Cut the dough into approximately 2-inch squares using a dough scraper.
- 31Carefully drop the dough pieces into hot oil in a frying pan.
- 32Carefully drop the dough pieces into hot oil in a frying pan.
- 33Carefully drop the dough pieces into hot oil in a frying pan.
- 34Fry them until they are lightly or golden brown, flipping as needed.
- 35Fry them until they are lightly or golden brown, flipping as needed.
- 36Fry them until they are lightly or golden brown, flipping as needed.
- 37Once fried, dust them with powdered sugar and enjoy.
- 38Once fried, dust them with powdered sugar and enjoy.
- 39Once fried, dust them with powdered sugar and enjoy.
Ingredients
- 100 grams sweet active starter
- 100 grams sweet active starter
- 100 grams sweet active starter
- 133 grams water
- 133 grams water
- 133 grams water
- 1 egg
- 1 egg
- 1 egg
- 50 grams sugar
- 50 grams sugar
- 50 grams sugar
- 142 grams evaporated milk
- 142 grams evaporated milk
- 142 grams evaporated milk
- 1 teaspoon vanilla extract
- 1 teaspoon vanilla extract
- 1 teaspoon vanilla extract
- 45 grams melted butter
- 45 grams melted butter
- 45 grams melted butter
- 400 grams flour
- 400 grams flour
- 400 grams flour
- 0.5 teaspoon salt
- 0.5 teaspoon salt
- 0.5 teaspoon salt
- powdered sugar
- powdered sugar
- powdered sugar
Equipment
mixing bowlspatulaKitchenAid mixerdough hookrolling pindough scraperbaking sheetfrying pantongssifter
Tips
- Make sure to flour your counter generously because the dough will be sticky.
- If it's your first time making these, cut them up in different sizes and see which one you like better.
- These do not take too long to brown up, so please keep your eye on them.
- Fry them as light or as golden as you prefer.